Apple Praline Pie

An apple pie loaded with the sweet flavors of brown sugar, spices and pecans.

Ingredients

Pastry

2 2/3

cups Gold Medal™ all-purpose flour

1

teaspoon salt

1

cup shortening

7

to 8 tablespoons cold water

Filling and Topping

1

cup granulated sugar

1

cup chopped pecans

1/3

cup Gold Medal™ all-purpose flour

1

teaspoon ground cinnamon

1

teaspoon ground nutmeg

1/4

teaspoon salt

8

cups thinly sliced peeled tart apples (7 medium)

3

tablespoons butter or margarine

1/4

cup packed brown sugar

2

tablespoons half-and-half

Directions

1In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

5Roll other round of pastry into 11-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

6Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.